To Die For Fettuccini Alfredo

To Die For Fettuccini Alfredo

71 Reviews 4 Pics
  • Cook

    30 m
  • Ready In

    30 m
Michelle Barr
Recipe by  Michelle Barr

“A wonderfully rich and filling alfredo, not for those watching their waistlines.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
  2. In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
  3. Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

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Reviews (71)

Rate This Recipe
~TAYLOR~
75

~TAYLOR~

Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the sauce, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!

TRISTA5
43

TRISTA5

OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless, skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints, but used 1 cube butter. I also added 1 TBSP minced garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done, added some salt and lots of pepper. This is soooooo good.

KRISTIELONG
41

KRISTIELONG

It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which helps as well. It's just alright. I certainly wouldn't "die" for it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 928 cal
  • 46%
  • Fat
  • 77.2 g
  • 119%
  • Carbs
  • 46.9 g
  • 15%
  • Protein
  • 16 g
  • 32%
  • Cholesterol
  • 275 mg
  • 92%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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